Pâté Recette Basque au Piment d'Espelette vs Pâté de Volaille au Cumin
Overall, Pâté de Volaille au Cumin has the better nutritional profile on the measures we compare. It wins on 5 of our comparison points versus 0.
Pâté Recette Basque au Piment d'Espelette
Pâté de Volaille au Cumin
Nutrition per 100 g
| Nutrient | Pâté Recette Basque au Pimen... | Pâté de Volaille au Cumin |
|---|---|---|
| Nutri-Score | e | e |
| NOVA group | 3 | 3 |
| Calories | 380 kcal | 303 kcal |
| Fat | 35 g | 27 g |
| Saturated fat | 15 g | 11 g |
| Sugars | 1.3 g | 0.6 g |
| Salt | 1.7 g | 1.3 g |
| Fiber | — | 0.4 g |
| Protein | 16 g | 15 g |
| Additives | 0 | 0 |
| Allergens | None listed | Milk |
Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).
Key differences
- Pâté de Volaille au Cumin has 20% fewer calories (303 kcal vs 380 kcal).
- Pâté de Volaille au Cumin has 23% less fat (27 g vs 35 g).
- Pâté de Volaille au Cumin has 27% less saturated fat (11 g vs 15 g).
- Pâté de Volaille au Cumin has 54% less sugar (0.6 g vs 1.3 g).
- Pâté de Volaille au Cumin has 24% less salt (1.3 g vs 1.7 g).
- Only Pâté de Volaille au Cumin lists: Milk.
Ingredients
Pâté Recette Basque au Piment d'Espelette
Gorge et foie de porc origine France, sel, sucre, ail, poivre, piment d'Espelette en poudre 0,5 %, épices.
Pâté de Volaille au Cumin
Maigre et gras de porc, viande de dinde 28,9 %, _lait_, ail frais, gelée, sel, épices 1,1 % (dont cumin 0,5 %).
FAQ
Which is healthier: Pâté Recette Basque au Piment d'Espelette or Pâté de Volaille au Cumin?
Overall, Pâté de Volaille au Cumin has the better nutritional profile on the measures we compare. We compare Nutri-Score, processing level and seven nutrients per 100 g. Your own needs (for example low sugar or high protein) may make a different choice better for you.
Which has fewer calories?
Pâté de Volaille au Cumin has fewer calories: 303 kcal versus 380 kcal per 100 g.
Which has less sugar?
Pâté de Volaille au Cumin has less sugar: 0.6 g versus 1.3 g per 100 g.